Extra-Crispy Bar-Style Tortilla Pizza Supreme Recipe

seriouseats ^

[Political Junkie Too]

If you're familiar with the old Ninfa's chain from Houston, here is their recipe for making their Green Sauce.

-PJ

[mylife]

I have eaten at Ninfas, but replace that jalapeno with serrano.

[mylife]

and forget the avocado and sour cream this aint guacamole!

[mylife]

boil in oil?, ummm no...

[Political Junkie Too]

boil in oil?, ummm no...

It's just two tablespoons to wet the pot. It really boils in the liquid that reduces from the tomatillos and green tomatoes.

forget the avocado and sour cream this aint guacamole!

I never said it was guacamole, I said it was Green Sauce for dipping tortilla chips. Think of it as a replacement for red salsa.

replace that jalapeno with serrano

Of course, season to taste and heat preference.

-PJ

[mylife]

https://patijinich.com/salsa-verde/

[Political Junkie Too]

Interesting, but that photo looks more like the jarred stuff, not the creamy dips that I get in the local restaurants.

-PJ

[DAC21]

Been low carb for 6 months, no great shakes on the weight loss but I’ll take the 20 pounds.

Nice little low carb Pizza recipe:

Mission Brand Low Carb Flour Tortilla. About 90 seconds on each side in a Air Fryer type Toaster oven when it come up to temp. Pull it out when stiff and crisping up. Add one to two tablespoon of jarred pizza or pasta sauce, look for jars with less carbs. Rao’s brand is very good, A few shakes of dried oregano, mozzarella cheese. Then your favorite toppings, I usually do dried salami, Dollar store pepperoni, olives. mushrooms...the usual stuff. Back into the Air fryer oven for 4 to 4.5 minutes.

Surprisingly good, and about 7 net carbs. Can’t take credit for the recipe I found it on a low carb website.

[Trillian]

I’ve been doing this since I was a little, for a snack. Now I make them for my kids.

[PUGACHEV]

The styles of Mexican food are so varied it is hard to define it as one type of cuisine. In Mexico City, I found that what we would call Mexican food in the better restaurants was impossibly greasy. In the comida economicas, the cheaper places, it was more to our taste and in my view, better. In fact, the best - by far the absolute best - tacos, beans, and tamales were served to me off the street in Guadalajara, Tijuana, and Mexico City, respectively.

I do have one other thing to add to this discussion, how to make better Mole' from the off the shelf. Use Goya or Dona Marina in the small glass bottles. Add a quantity of it, usually 1:4 into boiling water and blend. While still hot, add a half a wafer of Abuelita Mexican Chocolate, and while it's still warm, add a cup of Mexican Coca Cola, with real cane sugar. Then, spread it over the Enchiladas just before they're finished cooking

[mylife]

Indeed, like most cultural foods the variety is regional in nature and varies widely, I love Baja Mexican, Mediterranean Italian

and I agree street tacos rock.

[mylife]

If you see 150 Mexican kids in field on the side of the road, stop there for the BEST street tacos

[mylife]

I was disappointed when I moved to Tx, this is not Mexican at all, it is Tex Mex! which is ok too but not at all the same.

[COBOL2Java]

When I was a kid we would make pizzas out of Thomas' English Muffins.

[PUGACHEV]

When I was in Hight School, the cafeteria served something called pizza burgers, which were half a hamburger roll covered with cheese and some type of meat sauce. They must have had tons of salt, because after eating five or six of them, I’d be dying of thirst in class an hour later.

[PUGACHEV]

I’ve been playing with this recipe for the last few days, and I can suggest an alternate method. My problem was that the tortilla just does not get crispy. I think the heat has to be precisely right, or the tortilla either gets burned, or remains soft on the bottom.

Instead of cooking the tortilla in a skillet, try brushing the bottom with olive oil and putting it the toaster oven on broil. It will blister and puff up, but you can push it down until the underside is crisp and slightly tan. Then I take it out and place it in an Imusa 11” thin steel non-stick comal I bought at Target for $7, and put on the sauce, cheese, and toppings, and drizzle it with olive oil. The oil bubbling olive oil is what actually melts the cheese in the next step. Then I put the tortillia and the comal back in the toaster oven an broil for about seven minutes.

While broiling, the tortilla will blister again on the top, like a Neapolitan pizza. In the end, you wind up with a crisp, flaky min-pizza. I used store-bought tortillas, which taste vaguely like cardboard, and got great results anyway, but I completely agree with mylife that fresh tortillas are infinitely better

[wardaddy]

I shall remember that

I use Savoies roux for gumbo when I’m in a hurry or need more roux than I made

Some glass jar recipe essentials are workable

[wardaddy]

Mexico City and Guadalajara have slightly different food styles

Mexico City is pretty cosmopolitan food wise in the nicer restaurants

Like Bogota and Caracas or Quito

What we eat is northern Mexico cuisine with Texas or New Mexico overtones ....and now Los Angeles overtones ....street taco fare

Oaxaca is to me....the bastion of the most traditional

The common thread to all Mexican is the chile pepper